Ingredients
Directions
To cook the mushrooms, heat a large stovetop pan over high heat. As soon as the pan is hot, add the vegetable broth.
Once the vegetable broth is hot, add the mushrooms, shallots and squeeze of lemon. Add the salt and pepper at this point if you choose to use them.
Toss the mushrooms and onions periodically so they color evenly.
Once the mushrooms and onions are golden brown, taste and add salt and pepper to taste.
Chef's Notes
Substitutions
Use red, yellow or white onion in place of shallots or omit the onion altogether if you don’t have it on hand. The mushrooms are still delicious with only lemon and pepper.
Layer it up
Top the mushrooms on a cooked whole grain with grilled tempeh or tofu.
Add a couple of handfuls of spinach or kale to the pan while the mushrooms are still hot and stir to wilt them.
Add a couple of pinches of mustard or cumin seed during Step 2 for extra flavor and nutrition.
Add a dash of cayenne pepper or red pepper flakes for spice.
Ingredients
Directions
To cook the mushrooms, heat a large stovetop pan over high heat. As soon as the pan is hot, add the vegetable broth.
Once the vegetable broth is hot, add the mushrooms, shallots and squeeze of lemon. Add the salt and pepper at this point if you choose to use them.
Toss the mushrooms and onions periodically so they color evenly.
Once the mushrooms and onions are golden brown, taste and add salt and pepper to taste.
